Season shanks with salt and pepper. Place flour in a bowl and dredge shanks. Shake off excess.

In a skillet with high sides or Dutch oven, brown both sides.

Pour stock or consommé and wine over meat so that it is immersed. Cover and bring to a simmer.

Add vegetables. Continue simmering 3-5 minutes.

Add thyme, bay leaf, garlic, salt and pepper. Cover and place skillet in the oven. After 1 hour, check the tenderness of the meat. Continue cooking about 1 hour more. The meat is finished when it is fork-tender.**